Sep 29, 2015 | ISBN 9781607747956
“Robb Walsh’s new book embraces, examines, and celebrates all variety of chili pepper stew. Lucky us. Walsh is one of the great chroniclers of Texas foodways, a thoughtful historian and a warm, charming writer to boot, and while many cookbooks are written to be read as much as cooked from, rarely does one so deftly strike a balance between both.”
- Eater
“While no individual chili is capable of satisfying everyone, I guarantee every chili fan will find a recipe in The Chili Cookbook that suits their needs. Robb Walsh, a food writer best known for his books on Tex-Mex and barbecue, is about as comprehensive as one can get in single subject cookbook.”
– Epicurious
“As far as I’m concerned, there are only two books on the history of chili: my father’s A Bowl of Red and Robb Walsh’s The Chili Cookbook.”
– Frank X. Tolbert 2
“Walsh is one of food writing’s best storytellers, so the book is satisfying even if you never whip out your Dutch oven and get cooking. You should, though: The fascinating tale is best enjoyed with a big bowl of chili con carne. (Walsh’s recipe from El Real in Houston is killer.)”
- Serious Eats
Introduction
Chile Identification Guide
PART 1 Chili’s Family Tree
CH 1 Lobster Chili in Old Mexico
CH 2 Christmas in New Mexico
CH 3 Goulash, Kima, and Tagine
Melting Pot Chili
PART 2 Tex-Mex Traditions
CH 4 Longhorns, Chili Queens, and the Cradle of Texas Chili
CH 5 Comida Tex-Mex Chili Cook-Offs
PART 3 Chili Road Trip
CH 6 Route 66 and Other Kicks
Chili with Beans
CH 7 Coneys and Three-Ways: Greek-American Chili Traditions
CH 8 Half-Smokes and All That Jazz: African-American Chili Traditions
PART 4 Modern and Vegetarian Chilis
CH 9 Modern Chili
CH 10 Vegetarian Chili
Epilogue: How to Throw a Chili Party
Acknowledgments
Index
